Main Ingredients
6 oz thinly sliced pork belly
1 white onion thinly sliced
3 ciabatta (or sandwich) rolls
lettuce leaves
butter
mayonaise
Hawaii Kai’s Smoked (Kiawe) Sea Salt
Marinade:
In a bowl mix
1/2 cup of gochujang fermented Korean chilli sauce
1/4 cup low sodium soy sauce
3 tbsp brown sugar
1 tbsp minced garlic
1 tbsp sesame oil
3 tbsp white wine

Directions
1. In a large bowl, add the sliced pork belly, pour the marinade over and mix them evenly
2. Cover the bowl with a wrap and let it marinade in the fridge for at least 2-3 hours
3. Heat a skillet over medium high heat. Add the pork belly and cook for 5-6 minutes until they’re thoroughly cooked and caramelized
4. Butter the inside of the rolls lightly and grill them on a skillet or pan
5. Spread the mayonnaise on the buns, put a couple of pieces of lettuce and the cooked pork belly on top
6. Sprinkle a small pinch of Hawaii Kai’s Smoked (Kiawe) Sea Salt over the pork belly
Hawaii Kai’s Smoked (Alder/Hickory) Sea Salt also goes well with rubs for BBQ beef & pork, grilled shellfish, salmon, roasted potatoes & chicken